2023-11-16 11:20:44
Xavier Kieffer closed his eyes and waited. The chef knew that the melting point of chocolate is the same as the human body temperature. The chocolate melted in your mouth. It tasted sweet, but he also noticed a salty note. Then Kieffer felt something on his palate, it wasn’t nuts, it wasn’t candied fruit either. The cook said: “These aren’t olives, are they?” A little later, the chocolatière who gave him the praline is dead and the cook begins to investigate.
What does the Timut pepper do in chocolate?
We think of Tom Hillenbrand’s crime thriller “Bitter Chocolate”, which is set in Brussels, when we try a pepper praline in Vanessa Renard’s factory. The chocolatière comes out of the production room in an apron, a chocolate stain on her neck, another on her sweatshirt, puts a white cotton glove over her right hand, opens a drawer under the counter and carefully removes one from it, as if she were a jeweler red pepper crowned gem. “I did that this morning.” We look at her expectantly. The grains on the tiny chocolate bar tingle on the palate, taste fruity, as if they came from a citrus fruit, burst and combine with fine nougat. “That’s not really pepper,” we ask, as if we were on the trail of a crime. Vanessa smiles. It uses the Timut pepper, which grows wild in Nepal and has an aroma reminiscent of grapefruit.
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